Cantonese Black Pepper Beef | CookWell

Ingredients

• Flank, skirt, or flatiron steak, ~225 g
• Chinese Black Vinegar, 10 g
• Salt, a sprinkle
• Sugar, a sprinkle
• Lee Kum Kee Black Pepper Sauce, 50 g
• Chili oil w/ fermented soybeans, 10 g
• Soy Sauce, 10 g
• Black Pepper, 5 g
• Onion Powder, a sprinkle
• Garlic Powder, a sprinkle
• MSG, a sprinkle
• Cooking oil, as needed
• Garlic, 2 cloves
• Shallots, 1/4
• Onions, 1/4
• Red Bell Peppers, 1/2
• Cornstarch, a spoonful
• Water, a splash
• Rice, undefined